| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 2087440 | Innovative Food Science & Emerging Technologies | 2007 | 8 Pages |
Abstract
As high concentrations of sugar, salt and glycerol provide protection for yeasts and moulds during high pressure processing, foods containing high levels of solutes may need longer processing times or higher pressures to achieve inactivation of these fungi.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Eleen L.C. Goh, Ailsa D. Hocking, Cynthia M. Stewart, Ken A. Buckle, Graham H. Fleet,